Beef Flank with Mashed Potatoes

Preparation

1. Add the prepared vegan demi-glace to a large saucepan and bring to a boil.
2. Reduce heat and allow the demi-glace to simmer.
3. Make a slurry – In a small bowl mix the cornstarch and cold water till smooth.
4. Slowly whisk the slurry into the hot demi-glace. Continue to cook, stirring constantly, until the sauce is smooth and has thickened.
5. Stir in the ketchup.
6. Season with salt and pepper, to taste.
7. Keep warm until ready for assembly.

Mashed potatoes:

1. Peel the potatoes, place them in a pot and cover with cold water. Place the pot over high heat and bring to a boil. Reduce heat to a simmer and cook the potatoes until they are softened completely.
2. Strain the cooked potatoes and place in a food mill. Pass the cooked potatoes through the mill into a bowl.
3. Add the cashew milk and olive oil to the processed potatoes and stir to combine.
4. Add salt and pepper, to taste and mix thoroughly.
5. Set aside and keep warm until ready for assembly.

Chive Chiffonade:

1. Using a sharp knife, slice the chives into a chiffonade.
2. Store the shredded chives in a box lined with a damp paper towel until ready for assembly.

Redefine Beef Flank:

1. Remove the Redefine Beef Flank from the package.
2. Slice the Redefine Beef Flank, against the grain, into three medallions, 3cm (1.18 inches) wide.
3. Rub generously with oil.
4. Pan sear the medallions over medium to high heat, about 3-5 minutes per side (until, an instant read thermometer inserted into the center of each medallion, reaches a temp of 72°C (160°F).
5. Remove the medallions from the pan and slice along the grain into 30 small ½ -1cm (1/5-2/5 inch) thick, slices.
6. Season with flaky salt, crushed black pepper and olive oil.

Dish Assembly:

1. Warm a serving plate.
2. Spread some of the reserved mashed potatoes to form a circle is the middle of the plate.
3. Drizzle some sauce in a circular pattern onto the mashed potatoes.
4. Arrange the Redefine Beef Flank in the center of the mashed potatoes.
5. Dust with some flakey salt and crushed black pepper. Drizzle with olive oil and top with a spoonful of sauce.
6. Sprinkle with chive chiffonade.
7. Serve